The First Pickup of 2017!
News from the Farm:
Greetings from the soggy fields of Roots to River!! Despite the rain we have some beautiful produce to harvest for you this week. The spring has been full of its usual ups and downs but this year's farm crew has already proven to be smart, hard working and good natured through it all! (meet the farm crew on the people page of our website). We are getting used to our expanded farm and have begun to figure out how to take advantage of new equipment and infrastructure while maintaining all our fields with a constant goal of sustainability. Our organic certification has been renewed on both our properties and we are experimenting with contour tillage, beneficial insect applications and new cultivation methods with great success.
We are more than excited to get the CSA season going! CSA pickups are our favorite time of the week when we can present our members with the bounty we work so hard to produce!
Pickups in Buckingham will begin tomorrow for weekly share members and Group A member from 3:30pm to 7pm on the Buckingham Friends Meetinghouse Porch. Pickups at Gravity Hill will begin on Thursday for weekly share members and Group A from 3:30pm to 7pm in the market building at the top of the hill. Don't forget to bring your own bags!
Scenes from the farm:
In the share this week:
salad mix
head lettuce
arugula
specialty greens mix
mustard greens
kohlrabi
carrots
broccoli raab
radishes
hakurei turnips
kale
napa cabbage
peas
garlic scapes
escarole
Recipe of the Week:
Pan-Fried Garlic Scape Ribbons and Broccoli Rabe
This stunning vegetarian dish is a deconstructed spin on the flavors of pesto - surprisingly simple for how fancy it looks.
Author: Carly DeFilippo
Recipe Type: Appetiser, Entree or Side
Serves: 2-4
Ingredients
- 8-10 garlic scapes
- 1 bunch broccoli rabe
- ⅚ anchovies
- ⅓ cup chopped walnuts
- olive oil
- grated cheese (optional)
- lemon (optional)
Instructions
- Wash garlic scapes and cut them in half. Using a vegetable peeler, shred the scapes into long ribbons.
- Wash broccoli rabe and cut into small pieces. (Only use the parts of the stalk that have leaves/florets).
- Heat olive oil in a large pan or wok. Add anchovies to pan.
- When oil is hot, add broccoli rabe and garlic scapes. Stir periodically.
- After about a minute, toss in the chopped walnuts.
- Cook until greens are tender, but the scapes should still be al dente.
- Remove from heat, dress with grated parmesan and lemon juice to taste.
Notes:
If you would like a heartier meal, you can use this dish as a topping for pasta.